Chicken Pot Pie Filling over Rosemary Cornbread

Chicken Pot Pie Filling over Rosemary Cornbread

Hello again mommies!

Here is my first mommy-friendly recipe submission. I am super pumped about this because I LOVE to cook. My recipes are very loose because I rarely measure (unless baking) so keep that in mind. I encourage any feedback or questions you may have. Happy cooking! 

What you will need:

• 6-8 bone in chicken thighs
• one onion, chopped
• 3 cloves garlic, minced
• 1-2 cups frozen veggies (carrots, peas, and corn)
• 3 cups or more of homemade chicken broth (recipe to follow)
• ½ cup flour
• salt, pepper, turmeric, garlic salt, 2-3 bay leaves, dried or fresh rosemary
• white wine
• olive oil
• 3-4 tbsp butter
• one package of jiffy cornbread (one egg, ⅓ cup milk)
• large Pot with a lid (preferably cast iron enamel) and a wooden spoon or spatula

Heat up oil in pot. While oil is heating, salt and pepper both sides of the chicken generously.  Using tongs, add chicken to pot (3 or 4 at a time to maintain temp). Leave for 5 minutes on each side on high heat until browned. Remove to a dish and repeat with the rest of the chicken. Once all chicken is browned and removed from pot, add chopped onion to the same oil and cook until translucent (2-4 min)at medium heat. Add garlic and 1 tbsp turmeric and ½ tsp nutmeg at the very end for a minute or less. Add a cup of white wine to deglaze the pot. With the spoon, scrape loose all the brown bits into the wine. Return the chicken and add 2-3 cups of broth, bay leaves, and garlic salt. Lower the heat to simmer and let cook until the chicken is nearly falling off the bone (at least one hour), stirring occasionally. The liquid should almost cover the thighs completely, if not add more broth.

At this time start the cornbread. Follow the box instructions and then add the rosemary before pouring the batter into the pan.

Once chicken is cooked and the liquid is somewhat reduced, remove chicken to a large platter to cool. Add veggies to the broth and allow to cook about 2 minutes at low heat. Add butter and flour to the broth to thicken. Adjust so that you achieve a gravy-like consistency and then remove from heat. Make sure to add flour slowly while stirring constantly to avoid lumps. At this point season to desired taste with garlic salt and whatever other spices you like. I also add a tiny bit of brown sugar (optional)

When chicken is cool enough to touch, remove all the good meat. Shred or chop to desired size add add to the gravy. Freeze all bones, skin, etc. in a plastic ziplock bag to make broth later (read blog on bone broth for recipe).

Serve the chicken pot pie filling over a piece of cornbread in a bowl. Mmmm, the best comfort food!

Vera